Cooking pasta at home during the weekends is a delightful way to unwind and indulge in a satisfying meal. The process of boiling pasta, sautéing ingredients, and blending flavors is both therapeutic and rewarding, making it an ideal culinary project for a leisurely day. Adding chicken to your pasta transforms it into a complete, protein-rich dish that’s both hearty and nutritious. The tender, juicy chicken pairs beautifully with the pasta, creating a balanced and fulfilling meal that the whole family can enjoy. To elevate your weekend pasta dish to a true comfort food experience, consider using a creamy white sauce. This luscious sauce, made with butter, flour, milk, and cheese, envelops each strand of pasta and morsel of chicken in a rich, velvety embrace. The addition of garlic, herbs, and a touch of nutmeg enhances the depth of flavor, making every bite a cozy, indulgent delight. Whether you’re gathered around the table with loved ones or enjoying a quiet meal solo, a chicken pasta with white sauce is the perfect way to savor the weekend.
Why make this recipe?
A meal in 15 minutes and absolute comfort food that’s what this chicken with pasta is all about. It looks rich and creamy, but there is no butter or cream and it has only 4 tbsp of cheese. The recipe itself is super simple and easy. Boiling the pasta takes 11 minutes, but the sauce with chicken really takes less than 10. And, the best part is, that almost every ingredient is easy to find and you probably already have in your kitchen. If you make Italian food often, then you probably already have olives in the fridge, frozen peas in the freezer, and basil as well as red onions. That said, you can also use regular onions, and omit the peas or olives.
Ingredients and substitutes
Chicken – We love chicken thighs, and yet you can also use chicken breast or cutlets. Onions – I highly recommend red or Spanish onions. These are sweet and caramelize beautifully in the sauce. Olives – Black olives are picked after they are ripe, while green olives are picked when they are still raw. Both are of course cured. Personally, we like black olives in our pasta but today I have used a mix of both for contrast. Olive oil – To me, it has to be a good quality olive oil when making pasta. I use extra virgin, cold-pressed olive oil. That’s simply a personal preference. Basil – Adds to the freshness of the dish. Pasta – We love Penne pasta, but obviously, any shape works great with this dish.
Step by step: Creamy chicken with pasta
Boil pasta in a pot of salted water until al dente, while you make the sauce. (usually about 11 minutes) – and set aside. In a skillet, over medium heat, add the oil and saute the onion and garlic for a minute. Add the bay leaves – saute for another 30 seconds. Next, add the flour and cook for 30 seconds. Add the stock – stirring constantly.Pro tip – keep the heat to medium-low. We want the flour to cook but not get darker in color.
Then, add the chopped chicken. Cook on medium for 5 minutes until the chicken is no longer pink (if necessary add more water or stock).Pro tip – we add the chicken now so we can keep the chicken white without any color. Then, add the green peas and cook for another 3 to 5 minutes. Season with salt and pepper.Pro tip – if using carton stock or bullion then take note that these are high in sodium. So, use less salt when seasoning.
When the chicken is cooked, add the Parmesan and Greyre cheese. Followed by the freshly grated nutmeg. Finally, add the boiled pasta. Give it a good mix to ensure everything is well coated.Pro tip – if necessary add 1/4 cup for the reserved pasta water but do not add too much as we do not want any excess sauce. Taste and adjust seasoning. Serve topped with more grated parmesan and chopped basil or parsley.
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